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Cozy Pumpkin Gnocchi with Brown Butter Sage

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A comforting fall dinner featuring homemade pumpkin gnocchi tossed in a nutty brown butter sage sauce with parmesan. This recipe balances sweet pumpkin with savory herbs for a gourmet yet approachable meal.

Ingredients

Scale
  • 1 cup pumpkin puree (canned or fresh roasted, moisture squeezed out)
  • 1 ½ to 2 cups all-purpose flour
  • 1 large egg, room temperature
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup unsalted butter
  • 10–12 large fresh sage leaves
  • 2 cloves garlic, minced
  • ½ cup freshly grated parmesan cheese
  • Freshly cracked black pepper, to taste
  • Red pepper flakes, optional

Instructions

  1. Prepare the pumpkin puree: If using fresh pumpkin, roast at 400°F (200°C) for 45-60 minutes until tender. Cool, scoop, and puree. Spread on paper towels and squeeze in a cheesecloth to remove excess moisture.
  2. Make the dough: In a large bowl, whisk pumpkin puree, egg, salt, and nutmeg until smooth. Gradually add 1 ½ cups of flour and mix until shaggy.
  3. Knead the dough: Turn onto a lightly floured surface and knead gently for 1-2 minutes until soft and pliable. Do not overwork. Add more flour if sticky or water if dry.
  4. Shape the gnocchi: Divide dough into 4-6 pieces. Roll each into a ¾-inch thick snake and cut into 1-inch pieces. Press each piece against a fork to create ridges and place on a floured sheet.
  5. Cook the gnocchi: Bring a large pot of salted water to a boil. Drop gnocchi in batches and cook until they float to the surface (2-3 minutes). Remove with a slotted spoon.
  6. Make the sauce: While gnocchi cooks, melt butter in a large skillet over medium heat. Cook until golden brown and nutty (3-4 minutes). Remove from heat.
  7. Finish the dish: Stir minced garlic and sage leaves into the brown butter. Add cooked gnocchi to the skillet and toss to coat. Add parmesan cheese and toss again. Season with black pepper and red pepper flakes.
  8. Serve immediately while warm.

Notes

Ensure pumpkin puree is very dry to prevent gummy gnocchi. Do not overmix the dough to avoid tough texture. Brown butter burns quickly, so watch it closely. Serve immediately for best texture. For gluten-free, use a 1:1 GF flour blend. For dairy-free, use plant-based butter and omit parmesan.

Nutrition

Keywords: pumpkin gnocchi, brown butter sage, fall dinner, homemade pasta, comfort food, vegetarian recipe, easy gnocchi

Find it online: https://milacook.com/cozy-pumpkin-gnocchi-with-brown-butter-sage-easy-fall-dinner/